1 year ago
Spicy Walnut Taco Meat

From Gone Raw.

Spicy Walnut Taco Meat

This is a hearty meat-like recipe that only takes a few minutes to grind and mix. I often take this taco “meat” with me when the family is having a taco night. Pictured here with lettuce leaf, Pico de Gallo, Groovy Guacamole and Macadamia Sour Creme. If I’m planning ahead, I also like to make raw tortillas.

Based on a recipe by Matt Amsden. I’ve cut down on the Nama Shoyu, as this taste was a bit overwhelming for me, and added some cayenne for an extra spicy kick. This recipe is best with soaked walnuts!

Ingredients: 

1½ cup raw walnuts, ground in food processor
1½ teaspoon ground cumin
¾ teaspoon ground coriander
2 teaspoon Nama Shoyu or Braggs
pinch cayenne

Preparation: 

Mix and serve.

From the comments:

  • I used a similar recipe (Ani Phyo’s) tonight but didn’t want it so nut heavy so I used brocolli stems as I forgot I had a head of brocolli in thefridge which was well past its best BUT it made a great taco meat with a small amount of walnuts to top a plain salad. Yum yum yum!

  • I felt this was a bit nut-heavy for me, so I cut it half and half with babybella mushrooms, and and used white pepper instead of the cayenne. Even my non-raw bf was incredibly impressed!

  • So simple and delicious! I had them for dinner last night, as a midmorning meal and then later in the afternoon today. I let diced tomatoes marinate in the nut mixture overnight and they became even more incredible.

  • I used a small bunch of fresh cilantro instead of coriander, one garlic clove, a splash of lime juice, more than a dash of cayenne, and plumb forgot the shoyu and it was still delish - served on a beautiful romaine leaf with sliced tomatoes and avocadoes.
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2 years ago
Green Apple and Celery Salad with Mustard Vinaigrette

Skip toasting the walnuts, of course. From Cooking Light.

Green Apple and Celery Salad with Mustard Vinaigrette

This crunchy salad can chill for up to an hour before serving. If you want to get a head start on the preparation, slice the celery, chop the parsley, and toast the nuts in advance.

  • YIELD: 8 servings (serving size: 1 cup)
Ingredients
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons extravirgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 6 cups sliced peeled Granny Smith apple (about 3 apples)
  • 4 cups thinly sliced celery (about 6 stalks)
  • 1/4 cup fresh flat-leaf parsley leaves
  • 3 tablespoons coarsely chopped walnuts, toasted
Preparation

Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add the apple and remaining ingredients, and toss well to combine.

(Source: myrecipes.com)

Comments

 

3 years ago
veganfeast:

Raw Lemon Cupcakes with Pistachios

I’m not sure whether by “coconut butter” they mean actual coconut butter like the stuff Artisana makes, or if they’re just (carelessly, IMO) using it to mean coconut oil.
Honestly, folks, it doesn’t matter that it’s often solid at room temp, that doesn’t make it “butter”. “Coconut oil” is an accurate, unambiguous way to describe the oil, while “coconut butter” makes sense for the paste-of-finely-ground-fresh-coconut stuff. Harrumph.
From Veganbaking.net.

These nutrient dense cuppies are quick and easy to make! You don’t need  an oven to do these, only a food processor and a fridge. They contain  exciting super foods that work wonders for you body! Eat them without  guilt.   For the Bun 1/4 cup soaked sesame seeds  3/4 cup soaked walnuts 1/2 cup soaked pistachio nuts 1/2 cup pitted dates  Soak 2 tablespoons chia seeds in 1/4 cup water for 10 min. 1-2 pinches of pink himalayan salt  1 tablespoon agave nectar or honey A little water to help the processing For the Lemon frosting 1/2 cup cashews 8 dried organic apricots Zest from one organic lemon  1/3 cup water 3 tablespoons virgin coconut butter 1) Instructions for the bun Process all ingredients in a food processor. Add just enough water for  the food processor to be able to blend, not too much because you want a  dough-like consistency. Press the dough in silicone cupcake forms and put  in the fridge to harden. Then gently tap the cupcake buns out of the  form and continue with the lemon frosting!  2)Instructions for the lemon frosting Wash the lemon and use a zester (only use the yellow part of the lemon,  otherwise you will get a bitter taste). In a food processor, mix all  ingredients until completely smooth. Put in fridge to harden. You can  spread the frosting with a knife, or you put it in a pastry bag and make  a swirl. Decorate with some pistachio nuts on top! Enjoy!

veganfeast:

Raw Lemon Cupcakes with Pistachios

I’m not sure whether by “coconut butter” they mean actual coconut butter like the stuff Artisana makes, or if they’re just (carelessly, IMO) using it to mean coconut oil.

Honestly, folks, it doesn’t matter that it’s often solid at room temp, that doesn’t make it “butter”. “Coconut oil” is an accurate, unambiguous way to describe the oil, while “coconut butter” makes sense for the paste-of-finely-ground-fresh-coconut stuff. Harrumph.

From Veganbaking.net.

These nutrient dense cuppies are quick and easy to make! You don’t need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.

For the Bun
1/4 cup soaked sesame seeds
3/4 cup soaked walnuts
1/2 cup soaked pistachio nuts
1/2 cup pitted dates
Soak 2 tablespoons chia seeds in 1/4 cup water for 10 min.
1-2 pinches of pink himalayan salt
1 tablespoon agave nectar or honey
A little water to help the processing

For the Lemon frosting
1/2 cup cashews
8 dried organic apricots
Zest from one organic lemon
1/3 cup water
3 tablespoons virgin coconut butter

1)
Instructions for the bun
Process all ingredients in a food processor. Add just enough water for the food processor to be able to blend, not too much because you want a dough-like consistency. Press the dough in silicone cupcake forms and put in the fridge to harden. Then gently tap the cupcake buns out of the form and continue with the lemon frosting!

2)
Instructions for the lemon frosting
Wash the lemon and use a zester (only use the yellow part of the lemon, otherwise you will get a bitter taste). In a food processor, mix all ingredients until completely smooth. Put in fridge to harden. You can spread the frosting with a knife, or you put it in a pastry bag and make a swirl. Decorate with some pistachio nuts on top! Enjoy!

Cite Arrow via veganfeast
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3 years ago
Jalapeno Burgers

According to one of the commenters, “the taste is so much greater than the sum of its parts! Something happens to those walnuts after they’re soaked and combined with everything else - it’s incredible.” From Raw Freedom Community.

Jalapeno Burgers
1 jalapeno pepper, finely chopped
1/2 onion, finely chopped
1 cup walnuts, soaked for 4 hours
1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water
1 tablespoon Nama Shoyu
1 teaspoon Hamburger seasonings
1 teaspoon sea salt
1/2 teaspoon black pepper

In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.

In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve.

Optional: Dehydrate at 115 degrees for 1 hour.

And regarding the “hamburger seasonings”, which one person found had the ingredients list “Salt, Spices, Onion, Red Bell Peppers, Sugar, Garlic, Grill Flavor (from Partially Hydrogenated Soybean and Cottonseed Oil), Natural Flavor,=MSG!!!!!!!!!!!!!!!! and Sulfiting Agents”, here’s a supplemental recipe from the comments:

'friend' sent me this recipe; we can make our own! however, IT WILL NEVER EVER BE THE SAME WITHOUT THE MSG AND THE 'SULFITING' AGENTS !!!!!!!!!!! LOL

http://www.recipezaar.com/290879

One of my favorite seasonings from olden days!

Ingredients:

2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons Sea Salt
1/2 teaspoon dark brown sugar (Rapadura)(Stevia) * agave?
IF PREPARING A BATCH FOR STORING DO NOT USE AGAVE
YOU CAN ALWAYS ADD IT WHEN PREPARING THE ‘BURGERS’
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

(Source: rawfreedomcommunity.info)

Comments

 

3 years ago
Raw Raspberry Chocolate Rhapsody Cake

This sounds like it’d be pretty rich. I think I might try making it in thinner, torte-like layers instead of thick ones like a three-layer cake.

From Raw Freedom Community.

This is my first attempt at making raw cake and I must say I’m very pleased with the way it turned out. Plus, it was so much fun, not to mention absolutely decadent!

A special thanks to my talented and creative friends, Fairygirl and Coonlie, for their inspiration.

Raspberry Chocolate Rhapsody Cake

Chocolate Brownie Layer:
2 cups walnuts
2 cups pecans
1 cup pitted dates
1/3 cup cacao
1/3 cup carob
2 tsp vanilla extract
1 1/2 Tbs water

Place walnuts and pecans in a food processor and process until ground.

Add dates, cacao, carob and vanilla extract. Process until well mixed.

Add the water and process briefly.


White Chocolate-Raspberry Layer:
(Adapted from Vanessa Sherwood’s wonderful White Chocolate-strawberry Cheesecake)

1 cup frozen raspberries, thawed
1/2 cup cashews and/or macadamia nuts
3 Tbs melted coconut butter
1 Tbs melted cacao butter
2 Tbs honey or agave
1 tsp lemon juice
Pinch of salt

Blend in Vita-mix or high speed blender until smooth.


Coconut Vanilla Creme Topping:
1 cup young coconut meat
1/4 cup coconut or regular water
1/2 cup cashews, soaked
2 Tbs coconut butter, melted
1 Tbs honey or agave
2 tsp vanilla extract
Pinch of salt

Blend in Vita-mix or high speed blender until smooth. Put it fridge or freezer to thicken up.

Assembly:
In a springform pan or large plastic margarine tub lined with saran wrap, layer 1/2 of the chocolate mixture, followed by 1/2 of the raspberry mixture.

Put in freezer to set. Then repeat.

Again, let set in the freezer.

When the last raspberry layer has firmed up, gently transfer the cake onto a serving plate.

Cover with the Coconut Vanilla Cream topping.

If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and/or fresh raspberries.

Close your eyes and savor how scrumptious raw desserts can be! Attached Thumbnails Click image for larger version    Name:	RaspberryChocCake2W.jpg  Views:	51  Size:	38.7 KB  ID:	832  Click image for larger version    Name:	RaspberryChocCakeIcing3W.jpg  Views:	41  Size:	29.2 KB  ID:	833  Click image for larger version    Name:	RaspberryChocCakeFinalW.jpg  Views:	67  Size:	32.2 KB  ID:	834  

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3 years ago
Raw Muhammara (Roasted Red Pepper and Walnut Spread)

From Choosing Raw.

We all expect hummus and baba ghanoush when we eat Middle Eastern. But one of my very favorite Middle Eastern spread/dips is a dish called muhummara, which is a dip made from roasted red peppers and walnuts. It’s spicy, tart (there’s typically lemon juice in it), and absolutely delicious. The dish is Syrian in origin, but it’s often on the menu of Middle Eastern restaurants of all varieties—especially Turkish restaurants. No matter where you’re lucky enough to find the stuff, order it: you won’t be sorry.

Typically, one makes muhammara by roasting red peppers and blending them with walnuts (which may also be roasted). For a long time now, I’ve wanted to make a raw version, and this week seemed like as good a time as any. I didn’t want to use raw red peppers, because I knew they wouldn’t have the deep, sweet taste of roasted ones. Instead, I dehydrated some bell peppers for four hours with olive oil, salt, and pepper, and then processed them with raw, soaked walnuts. The result was, I must say, a whole lot like the original: smoky, sweet, and a little spicy. You can adjust heat by adding red pepper flakes at your discretion, and you can certainly amp up the garlic if you like!

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Raw Muhammara (makes 1 1/2 cups)

1 cup walnuts, soaked 8 hrs
2 red bell peppers, quartered or cut into thick wedges
4 sundried tomatoes (optional)
1/2 clove garlic, minced
Juice of one freshly squeezed lemon
1/4 tsp cumin
Salt
Red pepper flakes

1) Rub peppers in olive oil. Place them on a Teflex-lined dehydrator sheet and sprinkle with salt and pepper. Dehydrate at about 115 degrees for 3-4 hours, or till reduced and soft.

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2) Drain walnuts and place in the bowl of a food processor. Process till very crumbly.

3) Add red peppers, tomatoes (if using), lemon juice, and cumin in the food processor, and process till very smooth. If you need to, add a touch of water. Check mixture for seasoning and then season well with salt and pepper flakes. Serve!

I enjoyed mine stuffed into romaine leaves and served up with salad: fresh, tasty, and just my kind of lunch.

Comments

 

3 years ago
Raw Almond Curry Nori Sticks

I wouldn’t bother peeling the skins off the almonds — to the best of my knowledge, once they’re soaked it’s not necessary. If you do want to peel them, you’ll need to hot-soak them (the raw equivalent of blanching).

And as far as dehydrating goes, something like this seems like it’d be a useful staple for when one’s on the go with no access to refrigeration. In a situation like that, I’d rather eat something dehydrated and drink more water, if the other choice is “take my chances on what I can find while I’m out that’s raw and vegan”.

I like that the Nutritional Info section on this recipe is not “here’s how much fat, here’s how much sodium”, it’s “here are some of the healthy and nutritious components of these whole foods!” From HKitchen.

Nori Sticks Snacks ING list

Prep: After having soaked the almonds for 4 hours, peel the shell off (just squeeze, it will come right off after soaking). Throw away the shells, which contain a little bit of toxins. In a food processor, place the almonds, walnuts, sunflower seeds, and grind them all until they are very finely chopped and mixed. In a medium mixing bowl, pour the nut mix from the food processor. Add the rest of the ingredients and blend well with a flat wooden spoon.  Take a nori sheet (with the lines going straight in front of you) and cut it into three long sheets. Turn them sideways with the glossy part at the top and place the curried almond mix along the first line. Roll it up like the picture above, and before you finish rolling seal the end (on the inside) by adding a little bit of water with your finger. Fnish rolling them up and they will seal right up with the bit of moisture from the water on the nori. VOILA.

You can cut them in half and eat them right away or put them in the fridge in a sealed container for later. Some people put them in the dehydrator but the more you eat foods that are not dehydrated the better, they take to much water away from your body and this means you will have to be diligent about drinking lots of extra water lest you want dry skin.

Note: If you want to change the flavor to Mexican, Italian, Thai or any other cuisine style, use your fave organic spices instead of curry powder to give this snack the taste you love. Once you are knowledgeable about nutrition don’t be afraid to have fun with meal preparations by being creative and adding your own twist to this or any other recipe.

Nutritional Info: First of all, almonds are the only alkaline nut and technically a seed,  which is why they have so much nourishment. Almonds are high in monounsaturated fat, which actually helps lower your LDL-cholesterol and reduce your risk of heart disease. Besides the healthy fats, almonds also contain a hefty amount of Vitamin E, an extraordinary antioxidant that keeps your skin youthful, relieves symptoms of arthritis (and other inflammations), reduces the risk of prostate cancer in men and can inhibit the the growth of breast cancer cells. Also, 1/4 cup of almonds contains 99 mg of the mineral magnesium. The body contains over 300 different enzymes that require magnesium in order to function; this mineral also relaxes your nerves and muscles, builds and strengthens bones and keeps your blood circulating smoothly. The language of the Universe and Nature is symbols, and a walnut looks like a brain…nuff said. Walnuts are 60% to 70% omega-3 fatty acids (the body does not manufacture it), which contribute to the promotion of better cognitive function, have anti-inflammatory benefits, and give neurons quality oil for better communication from neuron to neuron. Walnuts also have an antioxidant compound called allagic acid. This compound supports the immune system and it seems to have several anticancer properties. Sea veggies like nori are an excellent source of iodine. Iodine is essential for the production of thyroid hormones that regulate metabolism in every cell of the body and play a role in virtually all physiological functions.  Nori is also rich in Vitamin K, folate (prevents birth defects), magnesium, iron and calcium, and the B-vitamins riboflavin and pantothenic acid. It is also a fat and cholesterol-free food, and a good source of Vitamin C.

Comments

 

3 years ago
Raw Apple Crumble

From Sweetly Raw.

Apple Crumble Pie

Must remember dessert, and what better than apple pie for this time of year? This is simple and yet Oh so delish! It makes my heart sing! I could eat this every day probably!Crust:
2 cups pecans
1 cup walnuts
¾ cup pitted and packed, medjool dates

In a food processor, combine all ingredients until they become crumbly.
Press half of the mixture into a 9” pie plate.

Filling:
6 medium sized apples, separated
½ cup pitted and packed, medjool dates
¼ cup raisins
2 tsp cinnamon

Peel and core all apples.
In a food processor, puree 2 of the apples, and remaining ingredients, until smooth.
Pour this mixture into a bowl.
Chop the other 4 apples into large chunks and then process into small chunks in a food processor, making sure NOT to puree it into applesauce! Add to the puree.
Spread this filling into the pie crust.
Top with the remaining pie crust, sprinkling it over the top like crumble.

(Source: sweetlyraw.com)

Comments

 

3 years ago
Beet Apple Slaw with Horseradish Vinaigrette

From Raw Epicurean.

Okay back to the horseradish vinaigrette, my new favorite flavor in the world of vinaigrettes. Besides pairing well with apples, horseradish is great with beets. So I made a beet and apple slaw with horseradish vinaigrette. I didn’t do much measuring, except for making the vinaigrette. I just used an apple and one beet, then mixed in the vinaigrette. To go along with it I made a simple parsley salad with fresh fennel, walnuts, seasoned with salt and pepper, and a drizzle of oil olive.

Beet Apple Slaw with Horseradish Vinaigrette

Play with the amount of horseradish for more or less heat intensity. Recipe makes 1/2 cup vinaigrette

1 beet
1 apple
1 tablespoon prepared horseradish
1 tablespoon apple cider vinegar
1/2 teaspoon organic spicy Dijon mustard
1/2 cup cold pressed olive oil
1/4 teaspoon fresh ground white pepper
Salt to taste

Add peeled and shredded beets to a bowl. Add the peeled, cored, and shredded apple. Set aside. Combine horseradish, vinegar, and mustard in a small bowl. Whisk in olive oil then season with pepper and salt. Mix in 2 tablespoons horseradish vinaigrette with the beet and apple slaw.

Seasoned Parsley Salad

1 bunch fresh parsley
fresh fennel, thinly sliced
walnuts
drizzle of oil olive
Salt and pepper, to taste

Place parsley leaves, fennel and walnuts in a bowl. Drizzle in oil olive and season with salt and pepper. Toss well to coat and distribute seasoning.

Comments

 

3 years ago
My Mother’s Uncooked Cranberry Relish

Mom was a Weight Watchers member for many years. This is one of the recipes that stayed in the family repertoire. For years we had a pattern going of me losing the recipe and needing to phone my dad for it when Thanksgiving rolled around. (For context, my parents divorced when I was 7… but Dad didn’t see that as any reason to give up one of his favorite recipes.) Eventually I decided it was time to get a bit more organized.

This is definitely best if you make it at least a few hours in advance to allow the flavors to blend.

A Raw Right Now original… sort of, I guess.

Ingredients

2 cups raw cranberries
2 small apples, cored
1/2 orange, with peel
1 cup unsweetened crushed pineapple (I use frozen)
1/2 cup walnut pieces (optional)
1/4 cup raisins (optional; I don’t use them)

Directions

Put cranberries, apples, and orange through meat grinder attachment of KitchenAid. (Alternately, mince the dickens out of them with a large chef’s knife or pulse in a food processor.) Combine in a bowl.

Add remaining ingredients to cranberry-apple-orange mixture. Mix well.

Refrigerate, covered, 1/2 to 1 day before serving.

The orange may get bitter if the relish is kept too long after adding it. My original recipe has a note “add less than 1 day before serving”. I don’t usually find it to be a problem.

Comments

 


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